Pancake Day Trivia Quiz

Flour is a powder made by grinding grains, and it is the main ingredient in pancakes. The most common type is plain white flour, which is ideal because it is smooth and easy to mix. However, there are other types you can try too: wholemeal flour is darker and contains more fibre, while buckwheat flour has a nuttier flavour and is gluten-free.

You can also mix different flours to achieve your desired texture or flavour. It's a good idea to sift the flour through a sieve before adding the other ingredients. This breaks up any lumps and helps to make the batter smooth.

Eggs help to bind the pancake mixture together and make it light and fluffy when cooked. Gently crack the egg on the side of the bowl, pull the shell apart and let the egg drop into the flour. Try not to put any shell pieces in the bowl - if you do, use a spoon or the larger half of the shell to remove them.

You can use a chicken egg, but if you're allergic, you can use alternatives such as mashed banana or yoghurt instead. However, most classic pancake recipes start with one good egg!

Milk helps turn the flour and egg into a smooth, pourable batter. It also gives the pancakes a soft texture and a creamy taste. Most people use cow's milk, but you can also use plant-based alternatives like oat, almond or soy milk if you prefer or have an allergy. Just make sure it's unsweetened, otherwise your pancakes might taste strange!

Pour the milk in slowly - it's easier to mix if you don't add it all at once. Some people even add the milk in stages while whisking, to help avoid lumps.

Adding oil to the batter helps keep the pancakes soft and stops them from sticking to the pan. You can use vegetable oil, sunflower oil, or even melted butter if you want a richer flavour. Olive oil has a strong taste, so it's usually better for savoury pancakes.

Measure out one tablespoon - any more than this will make the batter feel greasy. Adding the oil now, before mixing, helps it to spread evenly through the mixture. Some people skip this step, but it makes flipping and cooking much easier later!

Now it's time to mix! Use a whisk or a fork to beat the flour, egg, milk, and oil together. At first, the batter might look lumpy, but keep going - it gets smoother the more you stir. Try to scrape the sides of the bowl so no flour is left behind. If you added the milk slowly in step 3, this part should be easier.

The finished batter should be thin enough to pour, but not watery. If it's too thick, you can add a little more milk. If it's too runny, sprinkle in a bit more flour. Letting the batter rest for 10-15 minutes can also make it even better - it gives the flour time to soak up the liquid.

This step involves heat, so always ask an adult to help. Put a small amount of oil or a knob of butter into the frying pan. You can do this before or after you start warming the pan - some people let the batter rest while the pan heats gently over a medium heat.

Once the pan is warm, tilt it so that the oil or melted butter spreads across the surface. This helps stop the pancake from sticking and makes sure it cooks evenly. You can test if it's hot enough by adding a tiny drop of batter - if it sizzles, you're ready to go!

Be careful - the pan is hot, so an adult should be nearby for this step. Use a ladle or large spoon to pour some of the batter into the centre of the pan. Then, gently tilt the pan in a circle to spread the batter into a thin, round shape. Don't touch the pan directly - the metal can burn your skin.

Try not to pour too much batter at once, otherwise, the pancake will be too thick and difficult to flip. A thinner layer cooks faster and gives you a classic, golden pancake!

Keep the heat on medium and let the pancake cook for about one to two minutes. You should see little bubbles forming on the surface, which is a good sign! The edges may also begin to curl up slightly. This means that the bottom is cooking well.

Ask an adult to help check underneath with a spatula. When it's golden brown, it's ready to flip. Don't rush it - if you try to flip it too early, it might break apart. It's all about patience!

Flipping the pancake is the trickiest (and most fun!) part - but be careful, the pan is still hot. Make sure an adult is helping you. Gently slide a spatula under the pancake and lift it up. Then turn it over and place it back in the pan. Try to do it in one smooth move. If it folds or tears, don't worry - it will still taste great!

Cook the second side for another minute until it's golden too. Some people like to flip the pancake in the air - but only do this if an adult says it's OK and the pan isn't too heavy!

Now your pancake is ready to eat! Slide it onto a plate and choose your topping. You can go sweet with sugar, juice, syrup, chocolate spread or fresh fruit. Or try something savoury, such as cheese or cooked vegetables. There's no right or wrong - just do what you like.

If you're making more pancakes, keep them warm under a clean towel or in a low oven while you finish the rest. Don't forget to help with the cleaning up when you've finished eating - and enjoy every bite!